Tonight's cooking method involved repeatedly using the same pan so that none of the flavorful goodness was lost.
First, chuck steak was coated with a dry rub of salt, pepper, brown sugar and chili powder, then pan-fried
Next, shrimp were sauteed in the same pan
Finally the pan was deglazed. That is, tomato sauce and red wine were added to the pan to create a sauce with any dry-rub residue.
All this deliciousness was then served on mashed potatoes with radishes and blue cheese and garnished with green onion
Looks yummy. How was the chuck steak....was it tender? I ask b/c I always thought that cut would need to be braised or stewed etc.
ReplyDeleteActually, the chuck steak was surprisingly tender!
ReplyDelete